Fried Rice Bbq Pork Recipe

Prep rice

Break up cold day-old rice with your hands or a fork so there are no large clumps. Spread on a tray if needed to dry briefly (10–15 minutes) while you prep other ingredients.

Scramble eggs

Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt. Pour eggs into the pan, let sit 10–15 seconds, then gently scramble until set but still moist. Transfer eggs to a plate and set aside.

If using shrimp, season lightly with a pinch of salt and white pepper. Add 1 tablespoon neutral oil to the same hot wok. Add diced char siu and shrimp (if using). Stir-fry 1–2 minutes until shrimp turn pink and pork edges get a little char. Remove pork and shrimp to the plate with eggs to avoid overcooking.

Add remaining 1 tablespoon neutral oil to the hot wok. Add diced onion and carrot and stir-fry 1–2 minutes until onion is translucent and carrots begin to soften. Push vegetables to the side of the wok and add minced garlic; fry for 15–20 seconds until fragrant (do not burn). Add thawed peas and half the sliced scallions and stir together for 30 seconds.

Increase heat to high. Add the broken-up rice to the wok, spreading it across the bottom so it contacts the hot surface. Let rice sit undisturbed 30–60 seconds to develop slight toasty bits, then stir and toss to combine with vegetables.

Return the cooked eggs, char siu and shrimp to the wok. Pour soy sauce and oyster sauce evenly over the rice. Sprinkle sugar, white/black pepper and the 0.25 tsp salt. Stir-fry quickly for 1–2 minutes, tossing to distribute sauces and heat everything through. Taste and adjust seasoning — add a little more soy if you want saltiness or a pinch more sugar to balance.

Finish with 1 teaspoon sesame oil and the remaining sliced scallions. Toss once more and immediately transfer to a serving dish to prevent steaming in the pan (which makes rice soggy).

Sprinkle toasted sesame seeds and extra scallions on top. Serve with pickled ginger or a drizzle of chili oil if desired.